The ingredients and your sandwiches must be prepared in irreproachable hygiene conditions. 80% of contamination sources come from the staff.

The ingredients must be prepared as close as possible to their place of consumption and in adequate quantities, depending on sales estimations. The relationship between Time and Quantities is a quality control criterion.


The H.A.C.C.P method is fundamentally based on the management of the five following critical points:

  • 1 – The ingredients: Any food used in the kitchen
  • 2 – Utensils: Any machinery or manual or electrical equipment used in the kitchen
  • 3 – Labour: The establishment's personnel
  • 4 – Method: Temperature management, preparation times, chilled and frozen storage 
  • 5 – Environment: The dining area, the kitchen, the store-rooms, the changing rooms, the toilets, etc


Example of most common contamination sources 


Macrobio risks

Chemical risks

Physical risks

Raw material

Sell-by date exceeded

Presence of mycotoxins in walnuts

Presence of an insect in  raw materials delivered in bulk


Infected wound or illness of personnel

Toxic balm on hands

Loss of jewellery (ring or ear-ring)


Cross-contamination of un-cleaned vegetables with ready to eat foodstuffs

Bottle of food product containing detergent

Badly cleaned knife


Badly cleaned knife

Leakage of machine oil

Loss of a bolt from a  machine


Presence of mould on the walls

Contamination by dioxins

Breakage of a neon bulb


HACCP : Hazard Analysis Critical Control Point